Chef Anthony Wells

Chef Anthony is a culinary artisan dedicated to crafting unforgettable dining experiences with precision, refinement, and a deep respect for exceptional ingredients. A graduate of the renowned California Culinary Academy, he further honed his skills in prestigious establishments such as Oran Mor, Per Se, Lincoln, and Juniper and Ivy, developing a disciplined, product-driven approach to cooking.

Inspired by local farmers markets, Anthony prioritizes seasonality, sustainability, and quality. He believes great cuisine begins at the source, and he thoughtfully weaves the stories of farmers and producers into each dish he creates. His cooking reflects a clean, vibrant style marked by the generous use of fresh herbs and bright citrus notes that enhance, rather than overpower, natural flavors.

One of his signature preparations is a meticulously slow-roasted creation, paired with marinated cucumbers, a vibrant green salad, and an herb-forward condiment, all brought together in their own natural juices. The result is a dish that feels balanced, elegant, and deeply satisfying.

Throughout his career, Anthony has had the privilege of cooking for distinguished guests, including Chef Richard Blais. Whether preparing an intimate dinner or a larger celebration, his goal is to transform each event into an extraordinary expression of flavor and community, delivering a thoughtful gastronomic journey that delights the senses and leaves a lasting impression.